Thyme for Cooking Kitchen Food Tips: Eggs

Eggs, boiled:

To boil eggs the easy way: put the eggs in cold water, bring to a boil and boil for 10 minutes for hard cooked; 4 - 8 minutes for soft, depending on preference.

To boil eggs the easier way: put the eggs in cold water, bring to a boil, cover, remove from heat and ignore for at least 20 minutes or longer if you are busy, for hard cooked.

Eggs, separating: The easiest, fastest and safest way to separate eggs is: first, wash your hands. Crack the eggs and, holding the fingers of one hand just slightly apart, pour the egg through - the yolk stays in your fingers, the white slips through.

To freeze the part of the egg you're not using:

Egg Yolks: Put the yolks in a bowl and gently stir. Add a pinch of salt, up to 1/4 tsp for 6 yolks. They can be frozen in ice cube trays than transferred to freezer bags. If you're going to use the yolks in desserts, add a pinch of sugar, up to 1 tsp for 6 yolks. You can use extra egg yolks in recipes like sauces, custards, scrambled eggs, and cooked puddings.